How do you make a good hamburger?

[K Frame]

I remember Lum's, but I remember keying on their hotdogs.

[grampster]

Drive to the Choo Choo Grille on the corner of Leonard St and Plainfield Ave in Grand Rapids, Mi.  You can't miss the place because if you roll down your car window you can hear the moaning from 2 blocks away.

[chickenfried]

Some of the recipes you guys use sound more like meatloaf than hamburger .  Ground chuck, s&p, and Worcestershire sauce for my hamburgers.  Ohhh yeah and a little cornstarch to hold em together.

[K Frame]

"a little cornstarch to hold em together."

Damn!

Why not just a bottle of Elmer's white?

[P95Carry]

Why not just a bottle of Elmer's white?

Dang it Mike - you use that too!??

[stevelyn]

Start with higher fat than the lean ground meat that misinformed, heart conscieous sissies buy. Before making the patties, mix in some McCormick Montreal or Tone's Canadian (same stuff, different names depending on brand) Steak Seasoning with the meat in a bowl, a dash or two of garlic powder and a small handful of dehydrated onions. Stir it in with a fork and let it sit for about 30 minutes or so before cooking. You can also dump a couple ounces of red wine in for good measure. Cook over an open fire.

[Snake Eyes]

Cheap ground beef
Liptons onion soup mix
Worcestershire sauce
Cotttage cheese (in the mix)

Cook over Mesquite charcoal

Feed the whole mess to the cats

Drive to Durants in central Phoenix, and order yourself a Roquefort Bacon Burger.

I don't care where you live.....it's worth the drive.  And if you have to spend the night, you can go back the next day for the best Delmonico in America.

[BobR]

All these suggestions, oy!!

What I have seen, as we get older, and with more disposable income is that we have moved on from the 70/30 ground beef and gone to 85/15 or even leaner. That is where the rub is, you lose the fat, but you lose the flavor also.

What I have been doing recently is replacing some of the fat, I will put 1-2 tablespoons, (I think, actually it is a glob), of butter, yes butter, real butter from cows, in with the meat before mixing. Not that stuff being passed off as spreads or margarine these days. It seems to help with the flavor and keeping the meat moist. Other than that, I am pretty basic. Ground black pepper, butter, a pinch of salt and off to the grill.

Wow, who would have known you could write that much on what to put in a burger. Esp when it is only 3 things!!

bob